Escoffier’s Roast Pintail or Wigeon

Known Ground reconstruction of Escoffier's pintail or wigeon formula.

Source reference: Nos. 1938 and 1981, pp. 615 and 627 · Read the public-domain source

Photograph: Reserved for a future Known Ground field photograph and testing note.

Known Ground reconstruction — not personally tested. Escoffier treats pintail and wigeon like teal but allows three or four extra minutes. The reconstruction keeps that relative-size logic while using a thermometer.

Historical source vs. current safety guidance. Escoffier directs that this bird remain underdone. The Known Ground reconstruction instead follows current USDA guidance to cook duck and goose to 165°F (74°C), checked in the thickest breast and innermost thigh and wing without touching bone.

Safety note. Escoffier directs that this bird remain underdone. The Known Ground reconstruction instead follows current USDA guidance to cook duck and goose to 165°F (74°C), checked in the thickest breast and innermost thigh and wing without touching bone.

Adaptation sources: A Guide to Modern Cookery (1907) · Waterfowl Cooking Basics · Duck and Goose from Farm to Table

Mise en place

Ingredients for the Known Ground reconstruction

Servings

Known Ground reconstruction

1whole plucked pintail or 2 whole wigeon, patted dry
1 tspkosher salt
1lemon, quartered
2 cupswatercress

Known Ground reconstruction — not personally tested

Escoffier's historical formula specifies pintail or wigeon directly.

Escoffier treats pintail and wigeon like teal but allows three or four extra minutes. The reconstruction keeps that relative-size logic while using a thermometer.

Instructions

1. Heat the oven to 500°F. Season the bird or birds and set breast-side up in a preheated roasting pan.

2. Roast until the breast, innermost thigh, and wing reach 165°F (74°C), checking earlier for wigeon and allowing slightly longer for a large pintail.

3. Rest for 5 to 10 minutes and serve with lemon and watercress.

Historical formula

Escoffier treats wigeon and pintail like teal but allows three or four minutes more roasting; the teal formula uses a fierce fire and a lemon-and-watercress garnish.

Source note

Source-preserving summary from Auguste Escoffier, *A Guide to Modern Cookery* (1907), a public-domain English edition. Source location: Nos. 1938 and 1981, pp. 615 and 627.

Historical source vs. current safety guidance

Escoffier directs that this bird remain underdone. The Known Ground reconstruction instead follows current USDA guidance to cook duck and goose to 165°F (74°C), checked in the thickest breast and innermost thigh and wing without touching bone.

Editorial record

Published after editorial review

Last revised 8/21/2026. Evidence and limitations should be interpreted as described in the article.

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